Each spoonful of this rice cake and spinach soup tastes of bone marrow that cannot be seen but can be clearly made out by the tongue, the palate and every nerve inside the mouth. And the rice cakes soak up some of that goodness while, at the same time, expelling some of their starch into the liquid making it just a tiny bit thicker.
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Rice Cake and Spinach Soup

Course Soup
Keyword Bone Broth
Prep Time 2 minutes
Total Time 2 minutes
Servings 2
Author Connie Veneracion

Ingredients

Instructions

  • Bring the broth to the boil.
  • Drop in the rice cakes and cook over medium-high heat, covered, for about seven minutes.
  • Taste the broth. Add salt and pepper, if needed (the rice cakes would have soaked up some of the saltiness and the broth might taste bland at this point).
  • Throw in the spinach, pushing the leaves down into the broth. Lower the heat, cover and cook for another two to three minutes.
  • Ladle into bowls. Sprinkle with toasted garlic bits and cilantro.
  • Squeeze a lime or lemon wedge over the soup before digging in.